Remember my pizza cupcakes from last year? Well, I made a mug cake version.
This was my first venture into a savory mug cake. I am pretty happy with the results. This is great when you want just a single serving.
I don’t think this is as good as the pizza cupcakes, but it’s a good quick fix. Like the pizza cupcakes, I aimed more for a muffin texture for the base. I originally did a fluffy cake version but it felt weird to eat an unsweetened cake.
This tastes best with a side of marinara sauce. You can always pour it over the cake once it’s done cooking too.
I originally made this in a mug. It works great in a mug but because it doesn’t rise much, it was hard to show the cake in a photo. So then I made it in a 6 oz ramekin. It barely just fits in the ramekin. You have to stir it carefully and slowly, but it does work and I love how the cheese slightly bubbles over.
Love mug cake recipes? You might like my Omelet in a Mug, too!
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Pizza Mug Cake
- 4 tbsp all purpose flour
- 1/8 tsp baking powder
- 1/16 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp Italian seasoning
- 3 tbsp fat free milk
- 1 tbsp vegetable oil
- 1 tbsp + 1 tsbp shredded mozzarella cheese
- 14 mini pepperoni
- side of marinara sauce
- Mix flour, baking powder, baking soda, salt, seasoning, milk, and oil with a small whisk. You can make this in a microwave safe mug or in a 6-oz ramekin. If using ramekin, make sure to stir slowly, letting flour incorporate a little at a time. Mix until batter is smooth.
- Add in 1 tbsp of shredded cheese and 7 mini pepperoni and mix into batter. Sprinkle 1 tbsp of cheese evenly across surface of batter. Add the remaining mini pepperoni on top. Cook for approximately 1 minute in microwave. Eat with marinara sauce (either drizzle on top, or dip in spoonfuls).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.